Alright, confession - I have the Nestle Tollhouse Chocolate Chip cookie recipe memorized. Its the only version my mom ever made when my brother and I were growing up, and it became a staple not only in our house at the time by in my young adult life when I was battling bulimia. Repetition breeds memory, I guess.
But that's not the point. The point is, whenever I made them, people always asked me how they stayed so chewy!
Secret #1 - store in an airtight container. I recommend a glass or tin container with parchment paper between cookie layers so they don't stick, but anything other than plastic bags should be fine.
Secret #2 - Add water! It should be the same amount as the vanilla, and add it at the same time in the cooking process!
It's that simple!
PS - if you're making them Gluten Free...
- Secret #3 - I like Cup 4 Cup GF flour most. I also add an extra 1/8 to 1/4 cup flour to a standard recipe (standard calls for 2 and 1/4 cup flour). If you don't add enough flour they spread and harden in the cooking process.
Also, one more confession...I like making a handful with just the dough. No chocolate chips. I use those a coffee-dunkers in the AM!
Enjoy!
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